Text 27203, 155 rader
Skriven 2012-07-15 17:01:00 av JIM WELLER (1:123/140)
Ärende: Some cheese ideas
=========================
I just stumbled across yet another good on-line food magazine:
nibble.com

Like I don't already subscribe to way too many!

This is an edited down version of the most interesting article in
the July issue. If there's any thing of interest in their archives
I'll post bits and pieces here.

THE NIBBLE Guide to Cheese Condiments and Accompaniments.

Cheese is wonderful on its own, but like pairing the right wine with
the right food, cheese condiments can bring out unique aspects of
both the cheese and the condiment. Many things are taken into
account when deciding what condiments fare best with which cheeses.
In some cases, the best idea is to find condiments that compliment
the cheese, while with others, pairing with a contrasting flavor is
more exciting. For example, one could pair Italian condiments with
Italian cheeses, or try to balance out the saltiness of an aged
Parmigiano-Reggiano with the tart sweetness of a marmalade. 

Here are some of the happy marriages we have discovered over years
of cheese-tasting. Don’t limit yourself to this list, however. Feel
free to experiment.

Aged Balsamics: Authentic balsamic vinegar comes are from Modena,
Italy and are authenticated by the consortium. Real aged balsamic
comes from a similar aging process to wines, and is nearly as
drinkable. High-end varieties are aged for over 12 years. The finest
are aged for 25 years or more (the greats are 40 years old or
older). The higher the quality, the thicker, sweeter and more
palatable it will be. Drizzle over thin slices of cheese so as not
to let either flavor become overpowering. Good with hard, aged
cheeses like Parmigiano-Reggiano, Pecorino Romano and aged Goudas.  
 
Chutneys: A mixture of fruit and spices, chutneys can have a texture
that varies from a ketchup to a salsa. (There are savory chutneys as
well, some fruit-based, but they are meant for meats and don’t work
with cheeses.) Pair with creamy young cheeses, Fontina or mild Swiss
cheeses. Tomato chutney pairs well with sharp Cheddars.
 
Condiment Fruit Bars: ForeverCheese.com imports some interesting
pressed fruit bars from Spain in flavors like chocolate, orange and
date. These bars, about the size of an energy bar, are dried fruit
bars meant to be sliced and eaten with cheese. They can be made up
of any combination of oranges, almonds, dates, plums, pumpkin or
cocoa. The ingredients are pressed into bar form. Each bar pairs
differently with different cheeses, but since most are on the sweet
side, they go well with tangy young goat cheeses or salty aged
cheeses. 
 
Extra Virgin Olive Oil: Italian, Spanish and Greek olive oils tend
to be on everyone’s list of preferred olive oils, but don’t neglect
the grassy Australian Picual or some of the fruity California
varieties. Extra virgin olive oil comes from the first pressing of
the olive fruit (subsequent pressing produce a lighter and less
flavorful oil.) Fresh cheeses like mozzarella, ricotta and goat
cheese act like a canvas for the complexities of a good olive oil. 
 
Fruits & Nuts: Dried and fresh fruits and plain or toasted nuts are
the cheese “condimentsö most people have grown up with. There are
many classic pairings of both fruits and nuts with specific cheeses.
Try Feta or goat cheese with pine nuts and green apple; Asiago with
almonds, apple and mango; goat cheese or Brie with walnuts, figs and
strawberries. 

Honey:Look for infused varieties with flavors like orange, pear,
truffle and eucalyptus. Honey is a delicious counterpoint with both
strong and mild cheese. Try it with strong blue cheeses like
Cabrales, Roquefort, Gorgonzola and Stilton; and with fresh goat
cheeses. 

  
Melassa dei Fichi: A compote made up of dried white Cilento figs.
Serve with ripe, washed rind cheeses like Cowgirl Creamery’s Red
Hawk. 

Membrillo/Quince Paste: Membrillo, traditionally a Spanish cheese
accompaniment, is made from quince. A relative of the apple and the
pear, quince is high in pectin, and the resulting paste has the
consistency of a thick jelly. It has a sweet and tart taste and
looks like a brick of gelatin. Any salty or blue cheese pairs well
with membrillo, but it works best with Spanish cheeses like Roncal,
Mahon or Manchego. 
  
Mostardas: An Italian specialty, mostarda is made of cooked fruits
or vegetables that are marinated in a spicy, mustard oil-flavored
syrup that gives the condiment its name. Mostardas can be sweet or
savory and contain anything from apricots, cherries, figs or pears
to balsamic vinegar, onions and sultanas. Originally mostarda was
made with cooked-down grape must (the unfermented juice expressed
from grapes). Serve with soft Italian cheeses, like Fontina, Robiola
or Taleggio; or with tangy goat cheeses.
  
Mustards: Prepared mustard is made from the seeds of the mustard
plant, which are ground into a powder and then combined with wet
ingredients and spices. Prepared mustard gets some of its flavor and
consistency from vinegar, white wine, turmeric and sugar. Many
mustards contain other ingredients like horseradish, honey, whole
mustard seeds or fruit. These flavored mustards are also delicious
with cheese. English and Scottish mustards pair well with strong
Cheddars like Gloucester. Pair the slightly more delicate French
mustards with Port Salut or the grassy Le Berger Basque.
 
Savory Jams and Jellies: Similar in texture and sweetness to fruit
jellies, savory jellies usually add peppers, garlic, onion,
horseradish or herbs to a fruit or sugar-and-pectin mixture. Serve
with Brie, Camembert, young Gouda, Jarlsberg and mild Swiss cheeses. 
 
Sweet Jellies, Jams, Marmalades, Fruit Butters and Conserves. Pair:
Basil jelly with triple-crème cheeses. Black mission fig preserve or
fig jam with stronger blue cheeses. Citrus marmalades with “stinkyö
washed rind cheeses like Epoisses and Livarot. Golden raspberry jam
with fresh goat cheeses. Spiced quince preserve with Cheddar,
Manchego, firm, aged cheeses and dry, salty cheeses like
Parmigiano-Reggiano and aged Gouda. 
 
Vegemite, Marmite and Promite:  Try it with Cheddars from Northern
England.

Rounding Out the Cheese Plate

Serve an appropriate selection of other accompaniments to cheese and
condiments. Here are a few standards:
                               
Bread: Baguette, currant/raisin bread, fig cakes (pan de higo) and
date cakes, nut bread, peasant bread, olive bread, semolina raisin
bread. 

Crackers: Savory crackers, water crackers. 

Dried Fruits: Apricots, cherries, currants, cranberries, peaches and
raisins. 

Fresh Fruit: Apple and pear slices, figs, grapes. 

Nuts: Caramelized walnuts, Marcona almonds, black walnuts. 

Olives: Serve a variety of sizes, textures and flavors. 

You can make a full brunch or lunch of the cheese course by adding
charcuterie.



Cheers

YK Jim


... I sold my kids for cheese.

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